食品工业科技编辑部

2025-12-25

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Papers Invited by Guest Editors

Research Progress on Formation and Removal of Beany Flavor in Soy Protein-based Meat Alternatives
Authors:DENG Zimeng, LIU Sidi, ZHAO Jing, LAO Fei, YANG Dong, ZHAO Liang, LIAO Xiaojun
Keywords: soy protein, plant-based meat alternative, beany flavor, flavor improvement, lipid oxidation

Effects of Adding Neurospora intermedia Mycelium on the Quality of Fried Chicken Nuggets
Authors:HAN Siyu, DAI Yiqiang, WANG Zhe, HE Ziyin, LI Xue, WANG Daoying, SUN Ling, XIA Xiudong
Keywords: Neurospora intermedia, fried chicken nuggets, quality characteristics, sensory evaluation, in vitro digestion

Influence of Gluten and Modified Gluten on the Physicochemical and Digestive Properties of Cassava Starch
Authors:ZHANG Xianfang, HUANG Ting, LIU Shisheng
Keywords: cassava starch, gluten, modified gluten, starch-protein complex, physicochemical properties, in vitro digestibility

Effects of Ultra-high Pressure Treatment on the Physicochemical Properties of Pea Protein
Authors:LEI Yiming, LI Jiaqi, BI Shengyun, CHEN Qiongling, WANG Xiaowen, CHEN Zhenjia
Keywords: peaprotein, ultra-high pressure treatment, microscopic structure, physical and chemical characteristics

Research on the Hydrogen Bonding and Hydrophobic Interaction Driving the Self-assembly of Whey Protein Isolate and Kaempferol
Authors:DU Huiying, ZHOU Qian, YANG Xiaohui, WANG Wei, ZHANG Qiang, ZHOU Yibin, LIU Kang
Keywords: whey protein isolate, kaempferol, hydrogels, self-assembly, stabilization

Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch
Authors:ZHANG Haifeng, CHEN Yansong, SU Jiamin, HE Xiaolong, WANG Yun, LIU Lingdi, LI Chunmei
Keywords: xanthan gum, dry heat treatment, Chinese wild rice starch, physicochemical properties

Research and Investigation

Effect of NaCl on the Functional and Physicochemical Properties of Egg White and Egg Yolk in Different Ratios of Egg White and Egg Yolk in Compound Egg Solution
Authors:XING Yuyan, JIN Yuchang, PEI Shaofeng, MA Yanqiu
Keywords: NaCl, egg white to yolk ratio, compound egg solution, functional property, physical and chemical properties

Characteristics of Tea Polyphenol and Buckwheat Starch Blending System and Structural Characterization of Their Complexes
Authors:XU Hui, WANG Jiameng, SUN Huijun, XU Yixuan, ZHAO Zhongyun, WU Zongjun, ZHENG Mingming, ZHOU Yibin, DU Yiqun, YU Zhenyu
Keywords: tea polyphenols, buckwheat starch, complexes, structural characterization, network structure, physicochemical properties, thermal stability

Characteristics and Release Kinetics of Rutin-Lysozyme Complex Microcapsules
Authors:YANG Le, LIU Lili, CHENG Weiwei, ZHANG Xinshuai, DING Yue, XU Baocheng
Keywords: rutin, lysozyme, interaction, microcapsule, structural characteristics, release kinetics

Effect of Resistant Dextrin on Wheat Dough Characteristics and Noodles Quality
Authors:XING Lulu, SHANG Fengshi, ZHANG Jialun, TUO Shihua, LIU Mingkun, SUN Tianxi, WANG Tianxin, WANG Hao
Keywords: wheat flour, resistant dextrin, textural characterization, digestive properties, sensory evaluation

Effect of Roasting Temperature on the Physicochemical Properties and Stability of Almond Emulsions
Authors:HOU Juncai, ZHU Wanyi, ZHAO Xuying, TIAN Ge, ZHANG He, LI Lingnan, JIANG Zhanmei, ZHANG Qin
Keywords: sweet almond emulsions, roasting temperatures, compositions, physical and chemical properties, stability, sensory characteristics

Effect of Aqueous-alcohol Leached Soybean Protein Concentrate on Dough and Its Protein Properties
Authors:MENG Fancong, WANG Xiaohui, ZHU Tingwei, JIANG Xinyi, LIU Jun, GUO Xingfeng
Keywords: alcohol leached soybean protein concentrate, dough, tensile properties, disulfide bond, gluten network

Effects of Ultrahigh Pressure and Ultrasound Treatment on the Microstructure, Protein Oxidation, and Digestive Properties of Procambarus clarkii
Authors:WANG Zhihui, LIU Xuan, XIAO Tianyu, YU Wei, WANG Lan, SHI Liu, KANG Jun, QIAO Yu, WANG Chao
Keywords: crayfish, ultrahigh pressure treatment, ultrasound treatment, protein oxidation, protein digestibility

Characterization of Physicochemical Properties of Collagen Peptide-Sweet Potato Starch Complex System
Authors:SHAO Lei, QIN Zhipeng, MEI Haobin, HAN Sihai, LI Peiyan, YUE Chonghui, BAI Zhouya, LUO Denglin
Keywords: collagen peptide, sweet potato starch, gel properties, rheological properties, relative crystallinity

Effects of Different Beef Parts on the Quality and Volatile Components of Conditioned Steaks
Authors:NI Shenyu, LI Qi, LI Ping, ZHANG Jiawei, WANG Xueya, ZHOU Hui
Keywords: conditioned steak, different parts, quality, flavor

Quality Changes of Yak Meat during Wet Aging
Authors:YANG Yiran, ZANG Mingwu, ZOU Bo, LIU Xiaochang, ZHANG Songshan, SONG Rende, SONG Weiru, XIE Peng
Keywords: yak meat, wet aging, tenderness, flavor, quality

Effect of High Amylose Corn Starch on the Quality and Starch Digestibility of Rice Cake
Authors:WANG Yuxing, GUO Yu, LEI Mengyun, YANG Yuchan, WANG Dongxu, GUO Yuanxin
Keywords: high amylose corn starch (HACS), ultrasound treated waxy rice flour (UWRF), rice cake, quality, digestibility

Inhibitory Effects and Molecular Mechanisms of Pueraria Isoflavones on α-Amylase
Authors:XIONG Li, ZHAO Dezhi, WANG Liping, HUANG Yousheng, DONG Huanhuan, REN Shuaiwei, ZHU Weifeng
Keywords: Pueraria lobata isoflavones, α-amylase inhibitory effect, puerarin, daidzein, fluorescence spectra

Bioengineering

Effects of Different Saccharification Methods on Volatile Substances in Whisky
Authors:LI Huixing, QI Hongran, XU Bin, XIAO Yanyu
Keywords: whisky, saccharification method, volatile substance, comprehensive two-dimensional gas chromatograph quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF MS)

Effects of Aspergillus oryzae Fermentation on the Phenolics and Volatile Compounds of Sargassum fusiforme
Authors:WU Hengsong, YANG Hailong
Keywords: Aspergillus oryzae, solid-state fermentation, Sargassum fusiforme, phenolics, volatile components

Screening of Protease-producing Microbial Strain and Its Inhibitory Effect on Enzymatic Browning of Potato
Authors:GONG Liqun, GAO Xinyu, WANG Jinjie, WANG Shuwen, WANG Qingguo, DONG Tiantian, LIU Pei
Keywords: potato, Serratia marcescens, enzymatic browning, protease, polyphenol oxidase

Development and Mechanistic Insights into Lyoprotective Technology for Akkermansia muciniphila Live Biotherapeutic Products
Authors:XU Yuanzhi, SUN Hongxiao, ZHANG Yanwei, HAN Ziyan, XIE Qinggang, XU Xiaoxi
Keywords: Akkermansia muciniphila (Akk), protective mechanism, response surface methodology, cryoprotectant, storage stability

Yeast Expression and Enzymatic Characterization of a Novel N-Acetylgalactosamine Transferase from Apus apus
Authors:HONG Chencheng, HU Zixuan, Josef VOGLMEIR, LIU Li
Keywords: polypeptide:N-acetylgalactosamine transferase, yeast expression, glycosylation modification, enzymatic characteristics

Processing Technology

Purification of Total Flavonoids from Eucalyptus smith Leaf with Macroporous Resin and Analysis of Its Antioxidant and Nitrosation Inhibitory Activities
Authors:FENG Chuwei, KANG Shuhe, LU Lina, LI Jia, YANG Xiaojun, ZHANG Libin
Keywords: Smith eucalyptus, total flavonoids, response surface, antioxidant, inhibits nitrosation

Enzymatic Preparation of Wheat Bioactive Peptides and Their Antioxidant Properties
Authors:ZHANG Juncheng, WANG Chongchong, LIAO Yanchao, BI Yajun, MIN Weihong
Keywords: neutral protease, gluten, wheat bioactive peptides, antioxidant properties

Process Optimization and Mechanism Exploration of Armillaria mellea Fermentation on the Degradation of Aflatoxin B₁
Authors:ZHANG Silin, XU Ding, LÜ Pengwen, CAI Dan, LIU Jingsheng
Keywords: Armillaria mellea, fungal fermentation, aflatoxin B₁, process optimization, enzymatic biodegradation, degradation mechanism

Optimization of Yam and Wolfberry Shrimp Cake Formulation and the Effects of Heating Methods on Their Qualities
Authors:SHUI Xiaolin, WEI Jie, WEN Wanyi, LI Zihan, WANG Zefu, HAN Zongyuan, LIU Shucheng, WEI Shuai
Keywords: yam and wolfberry shrimp cakes, formula optimization, heating method, flavor compound, quality

Construction, Stability and in Vitro Digestive Properties of Quercetin Microcapsules
Authors:YANG Jiwen, SUO Xiaoyi, ZHANG Ziyi, TIAN Guifang, SANG Yaxin
Keywords: quercetin, jujube peel pectin, microcapsule, stability, in vitro digestion

Packaging and Machinery

Preparation of Lanthanum Pyrithione/Polypropylene Antifungal Packaging Film and Its Application in Toast Bread Preservation
Authors:LIU Min, HAN Yu, LI Jinlei, DONG Tongliga, SONG Lijun, YUN Xueyan
Keywords: lanthanum pyrithione, antifungal packaging, toast bread preservation, antifungal activity

Analysis and Determination

Analysis of Nutritional Quality of Different Meat Parts and Sexes of Sika Deer Venison
Authors:JIN Chun'ai, CUI Songhuan, LÜ Jie, LI Haibo, FU Longxia, SHA Jiyue, SUN Yinshi
Keywords: sika deer venison, nutritional quality, different sex, different parts

Analysis of Volatile Flavor Compounds in Three Types of Baked Fish Fillets Using an Electronic Nose Combined with GC-IMS
Authors:LIN Yang, ZHANG Xinyue, LI Xiaolei, DUAN Cuicui, MA Fumin, LI Dan
Keywords: grilled fish fillet, gas chromatography-ion mobility chromatography, volatile compounds, fingerprinting, principal component analysis (PCA)

Simultaneous Determination of 28 Bisphenols in Dairy Products by Organic Solvent Protein Precipitation Combined with High Performance Liquid Chromatography
Authors:QIU Yue, LI Genrong, LU Jiali, YANG Qian, XIE Wei
Keywords: high-performance liquid chromatography (HPLC), dairy products, bisphenols (BPs), organic solvent protein precipitation technology, high-throughput

Construction of Fe, Co Co-doped UiO-66 Enzyme Biosensor and Evaluation of Its Detection of Organophosphorus Compounds
Authors:HU Gang, YANG Hangyu, WANG Xiaohong, CAO Yang, LI Yi, CHEN Delun, YAN Bingdong, WANG Mingyu
Keywords: acetylcholinesterase, organophosphorus, biosensor, Fe and Co co-doped Zr-based metal-organic framework (Fe, Co co-doped UiO-66), pesticide residue monitoring

Analysis of Flavor and Quality Differences of Sichuan-style Sausage Products from Different Varieties of Pork
Authors:WANG Mengxuan, HAN Dong, WANG Jingfan, ZHOU Jianchuan, CUI Zhaowei, DONG Lijuan, LUAN Yanlu, ZHANG Jiamin, ZHANG Chunhui
Keywords: Sichuan-Tibetan Black pig, Sichuan-style sausages, flavor precursors, volatile compounds

Comparative Evaluation of Stylistic Quality in Osmanthus fragrans Lour. with Different Extraction Treatments
Authors:ZHANG Qianwei, ZHANG Fan, LI Kai, MA Yong
Keywords: Osmanthus wine, extraction process, CIELAB color space parameters, antioxidant activity, solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), OAV, OSV

GC-IMS and GC-MS Analysis of Volatile Flavor Components of Fermented Corn Flour
Authors:NA Zhiguo, AN Yutong, YU Boyang, HAN Chunran
Keywords: cornmeal, fermentation, volatile components, GC-IMS, GC-MS

Storage and Preservation

Effect of Ultra-high Pressure Treatment on the Shelf Life of Prefabricated Ctenopharyngodon idella
Authors:BAO Xiaolong, WANG Jie, WANG Lan, LUO Hongyu, MIN Heng, SHI Liu, GUO Xiaojia, CHEN Sheng, CHEN Lang, WU Wenjin, XIONG Guangquan, WANG Chao
Keywords: Ctenopharyngodon idella, ultra-high pressure processing, prefabricated product, quality control, moisture migration, textural properties, microbial flora, shelf life

Exploring the Dynamic Changes of Microorganisms and Quality in Ningxiang Pork during Chilled and Fresh Storage Based on Illumina MiSeq Sequencing and Correlation Analysis
Authors:LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu
Keywords: chilled and fresh Ningxiang pork, quality changes, volatile compounds, dominant microorganisms, correlation analysis

Effect of Different Temperature and Preservation Method on Postharvest Preservation of Tricholoma matsutake
Authors:YAO Hongwei, ZHANG Yuexin, WANG Yanju, SUN Jingchen
Keywords: Tricholoma matsutake, temperature, natural preservative agents, modified atmosphere preservation, preservation film, storage quality, physicochemical property

Nutrition and Healthcare

Preparation and Functional Characteristics Analysis of Black Bean Protein α-Glucosidase Inhibition Peptide
Authors:ZHOU Lan, LI Hongbin, SUN Man, DIAO Jingjing, CAO Rong'an, WANG Changyuan
Keywords: black bean protein, α-glucosidase inhibitory peptide, liquid chromatography-mass spectrometry, molecular docking, function characteristics

Effect of Limosilactobacillus fermentum FUA033 on Relieving Exercise-induced Fatigue in Mice
Authors:GONG Xinzhu, LIU Ying, LÜ Fengxia, SU Yajian, LIU Shu, ZHOU Wenmei, YANG Guang, HOU Xiaoyue, FANG Yaowei
Keywords: Limosilactobacillus fermentum FUA033, anti-fatigue, energy supply, antioxidant activity, gut microbiota

Synergistic Hypolipidemic Effects of Antarctic Krill Oil with Red Yeast Rice or Coenzyme Q10
Authors:GONG Nengyun, HU Shiran, ZHU Mengjia, GAO Chunhao, WANG Ruijun, GAO Xiang
Keywords: krill oil, red yeast rice, coenzyme Q10, combination, hypolipidemic, mechanism

Alleviation of Fatigue by Walnut Peptide and Its Effect on the Gut Microbiota in Exhausted Mice
Authors:ZHAO Xinglü, ZHANG Yanjin, YIN Lin, YANG Xiongchao, YANG Jingjuan, ZHANG Xi, MA Yage
Keywords: walnut peptide, Coriolus versicolor fermentation, relieve fatigue, gut microbiota

Exopolysaccharides Produced by Limosilactobacillus fermentum B44: Purification and Protective Effects on Lead-Ion Exposed Caco-2 Cells
Authors:YU Wenhui, WANG Yitian, HU Dan, HAN Jin, HUANG Xiaoyu, ZHANG Ranjing, WU Zhengjun
Keywords: exopolysaccharide, Limosilactobacillus fermentum, detoxification, tight-junction protein, lead

Improvement of the Fermentation Liquid of Rose roxburghii and Gastrodiaelata Fruit Preserves on Insomnia in Mice
Authors:LI Lilang, LI Donghai, LIU Sha, LIU Ancheng, QI Zhengfang, YANG Juan, YANG Xiaosheng, ZHANG Chaoju, WANG Yu
Keywords: Rose roxburghii and Gastrodia elata fermentation liquid (RGFL), insomnia, improvement effect, synergy

Reviews

Research Progress on the Preparation and Impact of Starch-protein Complex Systems on Starch Structure and Properties
Authors:YANG Ping, CHEN Sihan, XU Danhong, WANG Xueting, ZHANG Na
Keywords: starch, protein, composite systems, interaction mechanisms, structures, physicochemical properties, digestive properties

Research Progress on Djulis: Chemical Composition, Bioactive Compounds, Health Benefits, and Applications
Authors:SUN Jie, WANG Junjuan, CAI Chenning, HU Yichen, QIN Peiyou
Keywords: Djulis, nutrients, bioactive compounds, health benefits, processing and utilization

Research Progress on Mechanism of Browning in Fresh-cut Lotus Root and Its Inhibition Treatments
Authors:YUE Wei, ZHAO Wenting, WANG Dan, WANG Pan, ZHAO Shuang, ZHAO Yuanyuan, GE Zhiwen, ZHAO Xiaoyan
Keywords: fresh-cut lotus root, browning mechanism, influencing factors, inhibition measures

Preparation, Isolation and Purification of Active Peptides from Sea Cucumber and Bioactivities
Authors:ZHANG Zhiqin, CAI Fangyuan, DENG Yongke, WANG Jingxuan, CHANG Liyang, ZHANG Lili, ZHAO Qin, LIU Haimei
Keywords: sea cucumber active peptide, isolation and purification, biological activity, mechanism of action

Research Progress on Synthetic Biotechnology Tools of Lactococcus lactis
Authors:ZHANG Chao, ZHANG Yue, LIU Fei, ZHANG Jinhua, CHEN Mian
Keywords: Lactococcus lactis, synthetic biology, metabolic network model, gene expression systems, genome editing